Hearty Vegan Ragu with Mushrooms, Walnuts, and Mince
A rich, savory vegan ragu packed with umami from mushrooms, walnuts, and plant-based mince — perfect for a cozy, slow-cooked meal.
This plant-based ragu is a depth-charged, Italian-inspired dish built from finely diced vegetables, hearty mushrooms, earthy walnuts, and savory vegan mince. It’s slow-roasted in a bath of red wine, crushed tomatoes, and herbs to unlock deep, comforting flavors.
Inspired by traditional bolognese but crafted with entirely vegan ingredients, this dish is ideal for pasta, lasagna, or spooned over creamy polenta. A perfect weekend project that rewards with layers of umami, spice, and warmth.
Whether you’re a devoted vegan or simply veggie-curious, this ragu satisfies with robust flavor and tender texture — no compromise needed.
Ingredients
base
- 2 carrots (winterpeen), finely diced
- 2–3 onions, finely diced
- 1 bunch celery, finely diced
- 125 g raw walnuts
- 500 g raw mushrooms
- 1–2 packs vegan mince (e.g. Beyond Meat or alternative)
- 8 garlic cloves, minced
- 5 tbsp olive oil
liquids
- 360 ml red wine
- 2 tbsp white miso
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 800 g crushed tomatoes
- 120 ml plant milk
- ~200 ml water (½ can)
spices
- 3 tsp sweet paprika
- 2 tsp smoked paprika
- 8 bay leaves
herbs
- 2–3 tsp dried oregano
- 2–3 tsp dried thyme
- 2–3 tsp dried sage
- 2–3 tsp dried rosemary
- 1–2 tsp red pepper flakes
Instructions
- Preheat the oven to 150°C.
- Heat 3 tbsp of olive oil in a large pan over medium heat. Add carrots, onions, and celery. Sauté for 10 minutes until softened.
- Meanwhile, pulse walnuts in a food processor until coarse. Add mushrooms and pulse until mixture resembles mince.
- Add 2 tbsp olive oil to the pan. Add walnut-mushroom mix and vegan mince. Cook over medium-high heat for 5 minutes until lightly browned.
- Add garlic, oregano, thyme, sage, rosemary, and red pepper flakes. Cook until fragrant, about 2–3 minutes.
- Pour in the red wine and simmer for 5 minutes to reduce.
- Stir in white miso, soy sauce, sweet paprika, and smoked paprika.
- Add crushed tomatoes, ½ can of water (~200 ml), balsamic vinegar, and bay leaves. Bring to a boil.
- Transfer pan (or mixture) to the preheated oven and bake uncovered for 60 minutes. Stir and return for another 30 minutes.
- After roasting, stir in the plant milk. Season with salt and black pepper to taste.